Description
Warm and creamy, this soup blends sweet apples and rich butternut squash for a comforting bowl of goodness.
Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 2 apples, peeled, cored, and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream (or coconut milk for a dairy-free option)
- Salt and pepper to taste
- Pinch of cinnamon (optional)
- Fresh herbs for garnish (optional)
Instructions
- Start by heating a large pot over medium heat. Sauté the chopped onion and minced garlic until they become translucent.
- Next, add the diced butternut squash and apples to the pot. Cook for a few minutes until they soften slightly.
- Pour in the vegetable broth and bring the mixture to a gentle boil.
- Reduce the heat and let it simmer for about 20 minutes, or until the butternut squash is tender enough to pierce with a fork.
- Using an immersion blender, carefully puree the soup until it is smooth and creamy.
- Stir in the heavy cream (or coconut milk) and season with salt, pepper, and a pinch of cinnamon if desired.
- Serve warm, garnished with fresh herbs for a touch of color and flavor.
Notes
For a thicker soup, add less liquid while blending. Experiment with spices like ginger or nutmeg for a unique flavor twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg